25 Delicious Thin Sliced Chicken Breast Recipes for Quick Dinners

Variety is the spice of life, and when it comes to quick, delicious dinners, thin-sliced chicken breast is your best friend! Whether you’re craving something cozy, zesty, or downright indulgent, we’ve gathered 25 mouthwatering recipes that promise to shake up your meal routine. Perfect for busy weeknights, these dishes are sure to delight. Ready to transform your dinner game? Let’s dive into these irresistible options!

Garlic Butter Thin Sliced Chicken Breast

Every time I think about making a quick, flavorful dinner that doesn’t skimp on taste, my mind goes straight to this garlic butter thin sliced chicken breast. It’s a dish that’s saved me on more than one busy weeknight, and I’m excited to share how you can whip it up too.

Ingredients

• 2 thin-sliced chicken breasts (about 1/2 inch thick)
• 2 tbsp of butter
• A couple of garlic cloves, minced
• A splash of olive oil
• Salt and pepper, just enough to season
• A pinch of dried thyme

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season both sides of the chicken breasts with salt, pepper, and a pinch of dried thyme.
3. Add the chicken to the skillet and cook for about 3 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly browned.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, melt 2 tbsp of butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
6. Return the chicken to the skillet, spooning the garlic butter over the top. Cook for another minute to let the flavors meld. Tip: Letting the chicken sit in the garlic butter for a minute off the heat before serving makes it even more flavorful.

Garlic butter thin sliced chicken breast turns out juicy and packed with flavor, with the butter adding a rich, velvety finish. Serve it over a bed of steamed veggies or alongside some creamy mashed potatoes for a meal that feels anything but last-minute.

Lemon Herb Thin Sliced Chicken Breast

Kind of like that one summer at my aunt’s place, where the aroma of lemon and herbs filled the air, this Lemon Herb Thin Sliced Chicken Breast brings back those warm memories. It’s a dish that’s both light and packed with flavor, perfect for those evenings when you want something delicious without too much fuss.

Ingredients

• 2 thin-sliced chicken breasts (about 1/2 inch thick)
• A couple of tablespoons of olive oil
• The zest and juice of 1 lemon
• A splash of white wine (optional, but it adds a nice depth)
• 2 cloves of garlic, minced
• A handful of fresh herbs (I love using thyme and rosemary), finely chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Start by heating a couple of tablespoons of olive oil in a large skillet over medium-high heat. You’ll know it’s ready when the oil shimmers but isn’t smoking.
2. Season both sides of the chicken breasts with salt and pepper, then lay them in the skillet. Cook for about 3 minutes on the first side until golden brown. Tip: Don’t move them around too much to get that perfect sear.
3. Flip the chicken and add the minced garlic, lemon zest, and herbs to the skillet. Cook for another 3 minutes, letting those flavors meld together beautifully.
4. Pour in the lemon juice and a splash of white wine if you’re using it. Let everything simmer together for about 2 minutes, until the chicken is cooked through and the sauce has slightly reduced. Tip: The chicken is done when it reaches an internal temperature of 165°F.
5. Remove the chicken from the skillet and let it rest for a couple of minutes before slicing. Tip: Resting the meat ensures it stays juicy.

Really, the combination of the bright lemon and aromatic herbs makes this chicken dish irresistibly fresh. Serve it over a bed of greens or with some roasted veggies for a complete meal that’s as pleasing to the eye as it is to the palate.

Parmesan Crusted Thin Sliced Chicken Breast

How many times have I found myself staring into the fridge, wondering what to make for dinner that’s both quick and satisfying? Too many to count. That’s why this Parmesan Crusted Thin Sliced Chicken Breast has become a staple in my kitchen—it’s foolproof, delicious, and ready in no time.

Ingredients

• 2 thin-sliced chicken breasts (about 1/2 inch thick)
• A good glug of olive oil (about 2 tbsp)
• A couple of cloves of garlic, minced
• A splash of lemon juice (about 1 tbsp)
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of breadcrumbs
• A pinch of salt and a grind of black pepper
• A handful of fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix together the olive oil, minced garlic, and lemon juice. This little marinade will add so much flavor to the chicken.
3. Place the chicken breasts on the prepared baking sheet and brush both sides with the olive oil mixture. Tip: Letting the chicken sit with the marinade for even 5 minutes can make a difference in flavor.
4. In another bowl, combine the Parmesan cheese and breadcrumbs. This is going to give our chicken that irresistible crispy crust.
5. Press the Parmesan mixture onto both sides of the chicken breasts, making sure they’re evenly coated. Tip: Pressing firmly ensures the crust sticks better during cooking.
6. Bake in the preheated oven for about 15-20 minutes, or until the crust is golden and the chicken is cooked through. Tip: A meat thermometer should read 165°F (74°C) when inserted into the thickest part.
7. Garnish with chopped parsley before serving for a fresh, colorful touch.

The chicken comes out incredibly juicy with a crust that’s crispy, cheesy, and packed with flavor. I love serving it over a bed of arugula with a drizzle of balsamic glaze for a simple yet elegant meal.

Spicy Thin Sliced Chicken Breast Stir Fry

Zesty flavors and a quick cooking time make this Spicy Thin Sliced Chicken Breast Stir Fry a weeknight favorite in my house. I love how the spices meld together, creating a dish that’s both fiery and comforting.

Ingredients

• 1 pound of thin-sliced chicken breast
• 2 tablespoons of olive oil
• A splash of soy sauce
• A couple of garlic cloves, minced
• 1 teaspoon of red pepper flakes
• 1 cup of sliced bell peppers
• 1/2 cup of sliced onions
• A pinch of salt
• A dash of black pepper

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the chicken breast slices to the skillet, seasoning them with a pinch of salt and a dash of black pepper. Cook for 3 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets nicely seared.
3. Toss in the minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant. Tip: Keep the garlic moving to prevent it from burning.
4. Add the sliced bell peppers and onions to the skillet, cooking for another 4 minutes until they start to soften but still have a bit of crunch. Tip: For extra crispiness, add the veggies a minute after the garlic.
5. Pour a splash of soy sauce over everything, stirring well to coat. Cook for an additional minute to let the flavors meld.

Spicy, savory, and with just the right amount of crunch, this stir fry is perfect over a bed of steamed rice or wrapped in warm tortillas for a quick taco night twist.

Honey Mustard Glazed Thin Sliced Chicken Breast

Every time I whip up this Honey Mustard Glazed Thin Sliced Chicken Breast, it takes me back to those lazy Sunday dinners where simplicity meets flavor in the most delightful way. It’s my go-to when I want something quick yet impressively tasty.

Ingredients

• 2 thin-sliced chicken breasts (about 1/2 inch thick)
• A good glug of olive oil (about 2 tbsp)
• A couple of tablespoons of honey (I like it sweet, so I go for 2)
• A squirt of Dijon mustard (around 1 tbsp)
• A splash of apple cider vinegar (just 1 tsp to balance the sweetness)
• A pinch of salt and a crack of black pepper
• A sprinkle of paprika for that subtle smokiness

Instructions

1. Preheat your skillet over medium heat and add that glug of olive oil. Tip: Let the oil get nice and hot but not smoking to avoid sticking.
2. Season both sides of the chicken breasts with salt, pepper, and paprika. Tip: Patting the chicken dry before seasoning helps the spices stick better.
3. Lay the chicken in the skillet. Cook for about 3-4 minutes on each side until they’re golden and just about cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets a perfect sear.
4. While the chicken is cooking, whisk together the honey, Dijon mustard, and apple cider vinegar in a small bowl.
5. Once the chicken is nearly done, pour the honey mustard mixture over the top. Let it bubble and thicken for about 1-2 minutes, coating the chicken beautifully.
6. Remove from heat and let it rest for a couple of minutes. This lets the juices redistribute, making every bite succulent.

Kind of magical how these simple ingredients transform into something so flavorful, right? The chicken comes out juicy with a sticky-sweet glaze that’s got just the right tang. Try serving it over a bed of crisp greens or alongside some roasted sweet potatoes for a meal that’s as colorful as it is delicious.

Thin Sliced Chicken Breast Piccata

Alright, let’s dive into this delicious Thin Sliced Chicken Breast Piccata that’s been a game-changer in my weeknight dinner rotation. It’s quick, flavorful, and feels a bit fancy without any fuss.

Ingredients

• A couple of thin-sliced chicken breasts (about 1 lb)
• A splash of olive oil (about 2 tbsp)
• A half cup of chicken broth
• A quarter cup of fresh lemon juice
• A couple of tbsp of capers, drained
• A tbsp of butter
• A clove of garlic, minced
• A pinch of salt and pepper
• A handful of fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
2. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 3 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Tip: Those bits are packed with flavor, so don’t skip this step!
6. Stir in the capers and let the sauce simmer for about 2 minutes to reduce slightly.
7. Whisk in the butter until the sauce is smooth and slightly thickened. Tip: Adding butter at the end gives the sauce a rich, velvety texture.
8. Return the chicken to the skillet, spooning the sauce over the top, and heat for another minute.
9. Sprinkle with chopped parsley before serving.

Out of the pan, this chicken piccata is tangy, buttery, and just the right amount of salty from the capers. Serve it over a bed of pasta or with a side of roasted veggies for a complete meal that’s sure to impress.

Balsamic Glazed Thin Sliced Chicken Breast

Finally, a dish that’s as easy to make as it is delicious—Balsamic Glazed Thin Sliced Chicken Breast. I stumbled upon this recipe during a hectic weeknight when I needed something quick yet satisfying, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 thin-sliced chicken breasts (about 1/2 inch thick)
• A couple of tablespoons of olive oil
• A splash of balsamic vinegar (about 1/4 cup)
• A tablespoon of honey
• A pinch of salt and pepper
• A clove of garlic, minced

Instructions

1. Heat a couple of tablespoons of olive oil in a skillet over medium-high heat until it shimmers.
2. Season both sides of the chicken breasts with a pinch of salt and pepper.
3. Add the chicken to the skillet and cook for about 3 minutes on each side, or until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add a splash of balsamic vinegar, a tablespoon of honey, and the minced garlic. Stir to combine and let it simmer for about 2 minutes until it thickens slightly. Tip: Keep an eye on the glaze to prevent it from burning.
6. Return the chicken to the skillet, turning to coat evenly in the glaze. Cook for another minute on each side. Tip: Use tongs for easy flipping and coating.
7. Remove from heat and let the chicken rest for a couple of minutes before serving.

How the glaze caramelizes on the chicken creates a perfect balance of sweet and tangy flavors. Serve it over a bed of greens or with roasted veggies for a complete meal that’s sure to impress.

Thin Sliced Chicken Breast with Mushroom Sauce

Very few dishes bring me as much comfort as a perfectly cooked chicken breast smothered in a rich mushroom sauce. It’s the kind of meal that feels fancy enough for date night but is simple enough to whip up on a busy weeknight. I remember the first time I made this dish; it was a chilly evening, and the aroma of mushrooms sautéing in butter filled my kitchen, promising something delicious was on the way.

Ingredients

• 2 thin-sliced chicken breasts (about 1/2 inch thick)
• A couple of tablespoons of olive oil
• A splash of white wine (about 1/4 cup)
• 1 cup of sliced mushrooms
• A clove of garlic, minced
• 1/2 cup of chicken broth
• A dollop of heavy cream (about 2 tbsp)
• Salt and pepper, just a pinch of each

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 3 minutes on each side, or until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the mushrooms and sauté until they’re golden and have released their moisture, about 5 minutes. Tip: Let the mushrooms sit undisturbed for a minute or two to get a nice color.
5. Add the minced garlic and cook for another 30 seconds until fragrant.
6. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes.
7. Stir in the chicken broth and bring to a simmer. Let it reduce by half, about 5 minutes.
8. Lower the heat and stir in the heavy cream. Return the chicken to the skillet and simmer for another 2 minutes to heat through. Tip: The sauce should coat the back of a spoon when it’s ready.

Out of all the ways to serve this dish, my favorite is over a bed of creamy mashed potatoes with a side of steamed green beans. The chicken is tender and juicy, while the mushroom sauce is luxuriously creamy with a depth of flavor that comes from the wine and garlic. It’s a dish that’s sure to impress, yet so straightforward to make.

Cajun Spiced Thin Sliced Chicken Breast

Sometimes, all you need is a quick, flavorful dish to turn an ordinary weeknight into something special. That’s exactly what this Cajun Spiced Thin Sliced Chicken Breast does—it’s my go-to when I’m craving something spicy and satisfying without spending hours in the kitchen.

Ingredients

• 2 thin-sliced chicken breasts (about 1 lb total)
• A good sprinkle of Cajun seasoning (about 2 tsp)
• A couple of tablespoons of olive oil
• A splash of lemon juice (about 1 tbsp)
• A pinch of salt

Instructions

1. Start by patting the chicken breasts dry with paper towels—this helps the seasoning stick better.
2. Season both sides of the chicken breasts evenly with the Cajun seasoning and a pinch of salt. Let them sit for about 5 minutes to absorb the flavors.
3. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking.
4. Add the chicken breasts to the skillet. Cook for about 3-4 minutes on the first side, until you see a nice golden crust forming.
5. Flip the chicken and cook for another 3-4 minutes on the other side. The chicken is done when it reaches an internal temperature of 165°F.
6. Right before taking the chicken out of the skillet, add a splash of lemon juice over the top for a little brightness.
7. Let the chicken rest for a couple of minutes before slicing. This keeps it juicy.

Best enjoyed when the chicken is still slightly pink in the middle, with a crispy, spicy crust that’s just irresistible. I love serving it over a bed of greens or alongside some roasted sweet potatoes for a complete meal.

Thin Sliced Chicken Breast with Avocado Salsa

Sometimes, all you need is a quick, healthy meal that doesn’t skimp on flavor. That’s exactly what this Thin Sliced Chicken Breast with Avocado Salsa delivers—a perfect weeknight dinner that’s both light and satisfying.

Ingredients

• 2 thin-sliced chicken breasts (about 1 lb total)
• A couple of ripe avocados, diced
• A splash of lime juice (about 2 tbsp)
• A handful of cherry tomatoes, quartered
• A small red onion, finely chopped
• A drizzle of olive oil (about 1 tbsp)
• A pinch of salt and pepper
• A sprinkle of cilantro, chopped

Instructions

1. Preheat your skillet over medium-high heat and add a drizzle of olive oil.
2. Season the chicken breasts with a pinch of salt and pepper on both sides.
3. Once the skillet is hot, add the chicken breasts. Cook for about 3-4 minutes on each side, or until they’re golden brown and the internal temperature reaches 165°F. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. While the chicken cooks, mix the diced avocados, cherry tomatoes, red onion, lime juice, and cilantro in a bowl. Season with a pinch of salt. Tip: Adding lime juice not only adds flavor but also keeps the avocados from browning.
5. Once the chicken is done, let it rest for a couple of minutes before slicing. This keeps it juicy.
6. Serve the sliced chicken topped with the avocado salsa. Tip: For an extra kick, add a dash of hot sauce to the salsa.

Ready in under 20 minutes, this dish is a testament to how simple ingredients can create something truly delicious. The creamy avocado salsa pairs perfectly with the tender, juicy chicken, making every bite a delight. Try serving it over a bed of greens for a light meal or alongside some grilled corn for a summer feast.

Teriyaki Thin Sliced Chicken Breast

Over the years, I’ve found that the secret to a stress-free weeknight dinner lies in mastering a few quick, flavorful dishes. Teriyaki thin sliced chicken breast is one of those go-to recipes in my kitchen—it’s simple, packed with flavor, and cooks in no time. Here’s how I make it, with a couple of personal tweaks that I swear by.

Ingredients

• 1 pound of thin sliced chicken breast (if you can’t find it pre-sliced, just pound it to about 1/4 inch thickness)
• A good glug of soy sauce (about 1/4 cup)
• A couple of tablespoons of honey (trust me, it’s better than sugar)
• A splash of mirin (or a dry white wine in a pinch)
• A teaspoon of grated ginger (fresh is best, but powdered works in a hurry)
• A clove of garlic, minced (or a teaspoon of the jarred stuff)
• A sprinkle of sesame seeds for that final touch

Instructions

1. Start by mixing the soy sauce, honey, mirin, ginger, and garlic in a bowl. This is your teriyaki sauce—give it a taste and adjust the honey if you like it sweeter.
2. Heat a large skillet over medium-high heat and add a tiny bit of oil. Once it’s hot, lay the chicken breasts in a single layer. Don’t overcrowd the pan, or they’ll steam instead of sear.
3. Cook the chicken for about 2-3 minutes on each side, until you see those beautiful golden edges. Tip: If the chicken sticks, it’s not ready to flip. Wait a bit longer.
4. Pour the teriyaki sauce over the chicken, turning the pieces to coat them evenly. Let it simmer for another 2 minutes, or until the sauce thickens slightly and clings to the chicken.
5. Sprinkle with sesame seeds right before serving. Tip: Toasting the seeds beforehand brings out their nutty flavor.

You’ll love how the chicken stays juicy inside with that slightly sticky, sweet-and-savory glaze on the outside. Try serving it over a bed of steamed rice with some quick-pickled cucumbers on the side for a meal that feels anything but rushed.

Thin Sliced Chicken Breast with Spinach and Feta

Remember those nights when you want something delicious but don’t want to spend hours in the kitchen? That’s exactly how I felt when I first whipped up this Thin Sliced Chicken Breast with Spinach and Feta. It’s a dish that’s as easy to make as it is satisfying, perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 2 thin-sliced chicken breasts (about 1/2 inch thick)
• A couple of cups of fresh spinach
• 1/2 cup of crumbled feta cheese
• A splash of olive oil
• 1 tbsp of minced garlic
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1/2 tsp of dried oregano

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season both sides of the chicken breasts with salt, pepper, and dried oregano.
3. Add the chicken to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant.
6. Toss in the spinach and cook until just wilted, about 2 minutes. Tip: Spinach cooks down a lot, so don’t be shy with the amount you use.
7. Return the chicken to the skillet, top with the wilted spinach, and sprinkle the crumbled feta cheese over everything.
8. Cover the skillet for a minute to let the cheese soften slightly from the residual heat. Tip: If you like your feta a bit melty, you can pop the skillet under the broiler for a minute instead.

Absolutely love how the salty feta pairs with the tender chicken and earthy spinach. Serve it over a bed of quinoa or with a side of roasted potatoes for a complete meal that’s sure to impress.

BBQ Thin Sliced Chicken Breast

Nothing beats the simplicity and flavor of BBQ thin sliced chicken breast, especially when you’re craving something quick yet satisfying. I remember the first time I tried this method; the chicken was so tender and packed with smoky goodness, it instantly became a weeknight staple in my house.

Ingredients

• 1 lb thin sliced chicken breast (about 1/4 inch thick)
• A couple of tablespoons of your favorite BBQ sauce
• A splash of olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• A pinch of salt and pepper

Instructions

1. Preheat your grill or skillet to medium-high heat, around 375°F, to get those perfect grill marks without burning.
2. While the grill heats up, lightly brush both sides of the chicken with olive oil. This little step prevents sticking and adds a nice crisp.
3. Sprinkle the garlic powder, smoked paprika, salt, and pepper evenly over both sides of the chicken. Tip: Mixing the spices beforehand ensures even distribution.
4. Place the chicken on the grill or skillet. Cook for about 3-4 minutes on each side. Tip: Resist the urge to move the chicken around too much; letting it sit ensures those beautiful grill marks.
5. Once the chicken is almost done, brush a generous amount of BBQ sauce on one side, flip, and cook for another minute. Repeat on the other side. Tip: Adding the sauce at the end prevents it from burning.
6. Remove the chicken from the heat and let it rest for a couple of minutes. This keeps all those juicy flavors locked in.

Absolutely delightful, the chicken comes out smoky, slightly sweet from the BBQ sauce, and incredibly juicy. Try serving it over a crisp salad or tucked into warm tortillas for a quick taco night twist.

Thin Sliced Chicken Breast with Lemon Caper Sauce

This dish is a game-changer for busy weeknights when you crave something gourmet but don’t have hours to spend in the kitchen. I stumbled upon this recipe during a frantic search for quick dinner ideas, and it’s been a staple in my home ever since. The combination of tangy lemon and briny capers transforms simple chicken breasts into a restaurant-worthy meal.

Ingredients

• 2 thin-sliced chicken breasts (about 1 lb total)
• A couple of tablespoons of olive oil
• 1/2 cup of chicken broth
• A splash of white wine (optional, but highly recommended)
• 2 tablespoons of capers, drained
• Juice of 1 lemon
• A pinch of salt and freshly ground black pepper
• A handful of fresh parsley, chopped

Instructions

1. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Season the chicken breasts with a pinch of salt and pepper, then add them to the skillet. Cook for about 3 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add a splash of white wine (if using) and let it simmer for a minute to deglaze the pan, scraping up any browned bits.
5. Pour in 1/2 cup of chicken broth, the juice of 1 lemon, and 2 tablespoons of capers. Bring to a simmer and let it reduce slightly, about 2 minutes. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Return the chicken to the skillet, turning to coat in the sauce, and heat through for about a minute.
7. Sprinkle with a handful of chopped fresh parsley before serving. Tip: Fresh herbs add a burst of color and flavor, so don’t skip them!

Golden and glistening, the chicken is tender and juicy, perfectly complemented by the vibrant lemon caper sauce. Serve it over a bed of creamy mashed potatoes or alongside crisp green beans for a complete meal that’s sure to impress.

Thai Basil Thin Sliced Chicken Breast

Just the other day, I found myself craving something with the vibrant flavors of Thai cuisine but wanted to keep it light and easy. That’s when I whipped up this Thai Basil Thin Sliced Chicken Breast, a dish that’s as flavorful as it is simple to make. It’s perfect for those nights when you want something delicious without spending hours in the kitchen.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• A splash of vegetable oil
• A couple of garlic cloves, minced
• A handful of fresh Thai basil leaves
• 1 tbsp of soy sauce
• 1 tsp of fish sauce
• A pinch of sugar
• A dash of red pepper flakes (optional, for heat)

Instructions

1. Heat a splash of vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add the thinly sliced chicken breasts to the skillet, spreading them out in a single layer to ensure even cooking. Cook for about 3-4 minutes on each side, or until they’re golden brown and cooked through.
3. Toss in the minced garlic and stir for about 30 seconds, just until fragrant. Be careful not to burn it!
4. Pour in the soy sauce and fish sauce, followed by a pinch of sugar. Stir everything together to coat the chicken evenly.
5. Throw in the Thai basil leaves and a dash of red pepper flakes if you’re using them. Give it a quick stir to wilt the basil slightly, about 30 seconds to a minute.
6. Remove from heat and serve immediately. Tip: Letting the dish sit for a minute before serving allows the flavors to meld together beautifully.

Every bite of this dish is a burst of flavor, with the chicken perfectly tender and the basil adding a fresh, aromatic touch. Serve it over a bed of steamed jasmine rice or alongside some crisp veggies for a complete meal that’s sure to impress.

Thin Sliced Chicken Breast with Sundried Tomato Cream Sauce

Craving something creamy yet light for dinner tonight? I whipped up this Thin Sliced Chicken Breast with Sundried Tomato Cream Sauce last week, and it’s already become a repeat offender in my kitchen. The sauce is luxuriously creamy with just the right tang from the sundried tomatoes, and it clings to the chicken like a cozy blanket.

Ingredients

• 2 thin-sliced chicken breasts (about 1 lb total)
• A splash of olive oil
• A couple of garlic cloves, minced
• 1/2 cup of sundried tomatoes, chopped
• 1 cup of heavy cream
• A handful of fresh basil, torn
• Salt and pepper, just a pinch each

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for about 3-4 minutes per side until golden and just cooked through. Tip: Don’t overcrowd the pan to get a nice sear.
2. Remove the chicken and set aside. In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
3. Toss in the chopped sundried tomatoes and stir for another minute. Tip: If your tomatoes are packed in oil, no need to drain—that flavor is gold!
4. Pour in the heavy cream, stirring to combine. Let it simmer for 2-3 minutes until the sauce starts to thicken. Tip: Keep the heat medium to avoid curdling the cream.
5. Return the chicken to the pan, spooning the sauce over it. Sprinkle with torn basil, salt, and pepper. Cook for another minute to warm through.

Delightfully creamy with a punch of umami from the tomatoes, this dish is a weeknight hero. Serve it over a bed of fluffy mashed potatoes or alongside some crisp green beans for a meal that feels anything but ordinary.

Mediterranean Thin Sliced Chicken Breast

Now, let me tell you about a dish that’s become a staple in my kitchen—Mediterranean Thin Sliced Chicken Breast. It’s quick, flavorful, and reminds me of the sunny coasts of the Mediterranean every time I make it. Perfect for those busy weeknights when you want something delicious without the fuss.

Ingredients

• 2 thin-sliced chicken breasts (about 1 lb total)
• A couple of tbsp of olive oil
• A splash of lemon juice
• 1 tsp of dried oregano
• 1/2 tsp of garlic powder
• A pinch of salt and pepper
• A handful of cherry tomatoes, halved
• A small bunch of fresh basil, torn

Instructions

1. Preheat your skillet over medium heat and add a couple of tbsp of olive oil. Tip: Make sure the pan is hot before adding the chicken to get that perfect sear.
2. Season the chicken breasts with dried oregano, garlic powder, salt, and pepper on both sides.
3. Place the chicken in the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure each piece cooks evenly.
4. Once cooked, remove the chicken from the skillet and let it rest for a couple of minutes. Tip: Resting the chicken allows the juices to redistribute, making it more tender.
5. In the same skillet, toss in the halved cherry tomatoes and cook for about 2 minutes until they start to soften.
6. Return the chicken to the skillet, drizzle with a splash of lemon juice, and sprinkle the torn basil over the top.
7. Give everything a gentle stir to combine and remove from heat.

Absolutely delightful, the chicken comes out juicy and packed with the bright flavors of lemon and basil, while the tomatoes add a sweet contrast. Serve it over a bed of quinoa or with a side of roasted veggies for a complete meal that’s as nutritious as it is tasty.

Thin Sliced Chicken Breast with Roasted Red Pepper Sauce

Today, I stumbled upon a recipe that’s been a game-changer for my weeknight dinners—thin sliced chicken breast with roasted red pepper sauce. It’s quick, packed with flavor, and honestly, the sauce is so good you’ll want to put it on everything.

Ingredients

• 1 pound of thin sliced chicken breast (or you can pound them thin yourself)
• A couple of roasted red peppers from a jar (about 1/2 cup, chopped)
• A splash of olive oil (about 2 tbsp)
• 2 cloves of garlic, minced (because garlic makes everything better)
• A pinch of salt and pepper (to get those flavors popping)
• 1/2 cup of chicken broth (for that saucy goodness)
• A handful of fresh basil leaves (for a fresh finish)

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat. Tip: Make sure the pan is hot before adding the chicken to get a nice sear.
2. Season the chicken breasts with a pinch of salt and pepper on both sides, then add them to the skillet. Cook for about 3-4 minutes on each side, until they’re golden and cooked through. Tip: Don’t overcrowd the pan; cook in batches if necessary.
3. Remove the chicken from the skillet and set aside. In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the chopped roasted red peppers and chicken broth to the skillet. Let it simmer for about 5 minutes, stirring occasionally, until the sauce slightly thickens. Tip: Use a wooden spoon to scrape up any browned bits from the chicken for extra flavor.
5. Return the chicken to the skillet, spooning the sauce over the top. Let it cook together for another 2 minutes to meld the flavors.
6. Garnish with fresh basil leaves before serving.

Here’s the deal—the chicken is juicy, the sauce is creamy with a slight sweetness from the peppers, and the basil adds a fresh contrast. Serve it over a bed of quinoa or with a side of roasted veggies for a complete meal that’s anything but boring.

Chili Lime Thin Sliced Chicken Breast

Zesty flavors are my go-to when I’m craving something light yet packed with a punch, and this Chili Lime Thin Sliced Chicken Breast recipe is no exception. It’s a dish that reminds me of summer barbecues and the joy of cooking outdoors, even when I’m just in my kitchen.

Ingredients

• 1 lb thin sliced chicken breast (because nobody likes wrestling with thick, uneven pieces)
• A couple of tablespoons of olive oil (just enough to coat the pan)
• The juice of 2 limes (freshly squeezed, please—bottled just doesn’t hit the same)
• A tablespoon of chili powder (adjust if you’re not into too much heat)
• A teaspoon of garlic powder (because garlic makes everything better)
• A pinch of salt (to bring all those flavors together)

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil, letting it get nice and hot—about 1 minute.
2. Season the chicken breasts evenly with chili powder, garlic powder, and salt on both sides.
3. Place the chicken in the skillet, cooking for about 3 minutes on each side until you see those beautiful golden edges.
4. Squeeze the lime juice over the chicken right in the pan, letting it sizzle and soak up all that tangy goodness for another minute.
5. Remove from heat and let it rest for a couple of minutes—this keeps it juicy.

Now, this chicken comes out with a perfect balance of spicy and tangy, with a texture that’s tender but with just enough bite. I love serving it over a bed of greens for a quick salad or alongside some grilled veggies for a full meal that screams summer.

Thin Sliced Chicken Breast with Creamy Dijon Sauce

Unbelievably easy yet impressively delicious, this Thin Sliced Chicken Breast with Creamy Dijon Sauce is a weeknight savior in my kitchen. I stumbled upon this recipe during one of those ‘what’s left in the fridge’ moments, and it’s been a staple ever since.

Ingredients

• 2 thin-sliced chicken breasts (about 1 lb total)
• A couple of tablespoons of olive oil
• A splash of chicken broth (about 1/4 cup)
• A generous dollop of Dijon mustard (around 2 tbsp)
• A half cup of heavy cream
• A pinch of salt and freshly ground black pepper
• A small handful of chopped fresh parsley for garnish

Instructions

1. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking.
2. Season the chicken breasts with a pinch of salt and pepper on both sides, then add them to the skillet. Cook for about 3-4 minutes per side until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure a nice sear.
3. Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
4. In the same skillet, add a splash of chicken broth to deglaze, scraping up any browned bits with a wooden spoon. Tip: Those bits are flavor gold!
5. Whisk in a generous dollop of Dijon mustard, then slowly pour in the half cup of heavy cream, stirring constantly until the sauce thickens slightly, about 2-3 minutes. Tip: Keep the heat medium to prevent the sauce from breaking.
6. Return the chicken to the skillet, spooning the sauce over the top, and let everything heat through for another minute.
7. Garnish with a small handful of chopped fresh parsley before serving.

Perfectly tender chicken smothered in a velvety, tangy sauce that’s rich without being heavy. Try serving it over a bed of steamed greens or alongside roasted potatoes for a complete meal that feels anything but last-minute.

Herbed Thin Sliced Chicken Breast with White Wine Sauce

Mmm, there’s nothing like the aroma of herbs and white wine filling the kitchen to make a weeknight feel special. This herbed thin sliced chicken breast with white wine sauce is my go-to when I want something elegant yet effortless, and today, I’m sharing all my little secrets to make it perfect every time.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• A couple of tablespoons of olive oil
• A splash of dry white wine (about 1/4 cup)
• 1 tablespoon of butter
• A handful of fresh herbs (I love thyme and rosemary), finely chopped
• Salt and freshly ground black pepper, just a pinch of each
• 1/2 cup of chicken broth
• A squeeze of lemon juice

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Season the chicken breasts with salt and pepper on both sides.
3. Once the oil is shimmering, add the chicken to the skillet. Cook for about 3 minutes on each side, or until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets beautifully seared.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the butter and let it melt. Then, toss in the chopped herbs and sauté for about 30 seconds until fragrant.
6. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Tip: Those bits are flavor gold!
7. Add the chicken broth and let the sauce simmer for about 2 minutes to reduce slightly.
8. Return the chicken to the skillet, spooning the sauce over the top. Let everything cook together for another 2 minutes. Tip: This ensures the chicken soaks up all that delicious sauce.
9. Finish with a squeeze of lemon juice for a bright pop of flavor.

Buttery, herby, with just the right amount of tang from the lemon and wine, this dish is a symphony of flavors. Serve it over a bed of creamy mashed potatoes or alongside some crisp green beans for a meal that feels anything but ordinary.

Thin Sliced Chicken Breast with Artichoke Hearts

Most nights, I’m all about whipping up something quick yet delicious, and this Thin Sliced Chicken Breast with Artichoke Hearts is my go-to when I want to impress without the stress. It’s a dish that feels fancy but is surprisingly simple to make, perfect for those busy weeknights or when you’re craving something a bit special.

Ingredients

• 2 thin-sliced chicken breasts (about 1 lb total)
• A splash of olive oil (about 2 tbsp)
• A couple of garlic cloves, minced
• 1 can (14 oz) artichoke hearts, drained and quartered
• A handful of fresh parsley, chopped
• A squeeze of lemon juice (about 1 tbsp)
• Salt and pepper, just a pinch of each

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the chicken breasts with a pinch of salt and pepper on both sides, then add them to the skillet. Cook for about 3 minutes per side, until golden and cooked through. Tip: Don’t overcrowd the pan to ensure a nice sear.
3. Remove the chicken from the skillet and set aside on a plate, covered to keep warm.
4. In the same skillet, add a bit more olive oil if needed, then toss in the minced garlic. Sauté for about 30 seconds until fragrant—be careful not to burn it!
5. Add the quartered artichoke hearts to the skillet, stirring to combine with the garlic. Cook for about 2 minutes, just to heat them through.
6. Return the chicken to the skillet, nestling it among the artichokes. Squeeze lemon juice over everything and sprinkle with chopped parsley. Tip: The lemon juice brightens the dish beautifully, so don’t skip it!
7. Let everything mingle in the skillet for another minute, then remove from heat. Tip: This is a great time to taste and adjust seasoning if needed.

Kind of magical how these simple ingredients come together, right? The chicken stays juicy and tender, while the artichokes add a lovely texture and briny flavor. Serve it over a bed of fluffy quinoa or with a side of roasted veggies for a complete meal that’s sure to delight.

Pesto Thin Sliced Chicken Breast

This summer, I’ve been all about quick, flavorful dishes that don’t require me to spend hours in the kitchen, and this Pesto Thin Sliced Chicken Breast recipe is a perfect example. It’s a dish that’s as easy to make as it is delicious, and it’s become a staple in my weekly meal prep.

Ingredients

• 2 thin-sliced chicken breasts (about 1/2 inch thick)
• A generous spoonful of store-bought or homemade pesto
• A splash of olive oil
• A pinch of salt and pepper
• A couple of lemon wedges for serving

Instructions

1. Preheat your skillet over medium heat and add a splash of olive oil to coat the bottom.
2. Season both sides of the chicken breasts with a pinch of salt and pepper.
3. Once the skillet is hot, add the chicken breasts. Cook for about 3-4 minutes on each side, or until they’re golden brown and the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and let it rest for a couple of minutes. This helps keep the juices inside.
5. Spread a generous spoonful of pesto over each chicken breast right before serving.
6. Squeeze a couple of lemon wedges over the top for an extra zing.

Zesty and vibrant, this dish is a testament to how simple ingredients can create something truly special. The pesto adds a herby brightness that pairs perfectly with the juicy chicken, and a squeeze of lemon just ties it all together. Try serving it over a bed of arugula for a light, summery meal.

Thin Sliced Chicken Breast with Garlic Tomato Sauce

Whipping up a quick and flavorful dinner doesn’t have to be a chore, and this Thin Sliced Chicken Breast with Garlic Tomato Sauce is proof of that. I remember the first time I made this dish; it was a hectic weeknight, and I needed something both comforting and easy. This recipe was the answer, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb thin sliced chicken breast
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 cup of tomato sauce
• A pinch of salt and pepper
• A handful of fresh basil, chopped

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Season the chicken breasts with a pinch of salt and pepper on both sides.
3. Add the chicken to the skillet and cook for about 3 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
6. Pour in the tomato sauce and stir, scraping up any browned bits from the bottom of the pan for extra flavor.
7. Return the chicken to the skillet, spooning the sauce over the top, and let it simmer together for about 2 minutes. Tip: This helps the flavors meld beautifully.
8. Garnish with the chopped fresh basil before serving.

Out of the skillet, this dish boasts a juicy tenderness from the chicken, perfectly complemented by the rich and aromatic garlic tomato sauce. Serve it over a bed of fluffy rice or with a side of crusty bread to soak up every last drop of that delicious sauce.

Orange Glazed Thin Sliced Chicken Breast

Mmm, there’s something about the combination of sweet and savory that just hits the spot every time, and this Orange Glazed Thin Sliced Chicken Breast is no exception. I stumbled upon this recipe during a lazy Sunday fridge clean-out, and it’s been a weeknight favorite ever since.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• A couple of tablespoons of olive oil
• A splash of orange juice (about 1/4 cup)
• A tablespoon of honey
• A teaspoon of soy sauce
• A pinch of salt and pepper
• A sprinkle of garlic powder

Instructions

1. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat.
2. Season the thinly sliced chicken breasts with a pinch of salt, pepper, and a sprinkle of garlic powder.
3. Add the chicken to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
4. While the chicken cooks, whisk together a splash of orange juice, a tablespoon of honey, and a teaspoon of soy sauce in a small bowl.
5. Once the chicken is cooked, pour the orange glaze over the chicken in the skillet.
6. Reduce the heat to low and let the chicken simmer in the glaze for another 2 minutes, allowing the flavors to meld together.
7. Tip: Don’t overcrowd the skillet to ensure each piece of chicken gets nicely browned.
8. Tip: Freshly squeezed orange juice makes a world of difference in the glaze.
9. Tip: Let the chicken rest for a minute before serving to keep it juicy.

Last night, I served this over a bed of fluffy quinoa with a side of steamed broccoli, and the citrusy glaze made everything pop. The chicken turns out incredibly tender, and the glaze adds just the right amount of sweetness without overpowering the dish.

Conclusion

Looking for quick, tasty dinner solutions? Our roundup of 25 thin sliced chicken breast recipes is your ticket to effortless meals that don’t skimp on flavor. Whether you’re in a rush or just craving something delicious, there’s a recipe here for you. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next kitchen adventure!